Ingredients

• 1kg lamb neck fillets, (see note) trimmed
• 2 cups (500ml) veal stock (see note)
• 3 cups (750ml) chicken stock
• 2 carrots, roughly chopped
• 1 leek (white part only), roughly chopped
• 1 celery stalk, roughly chopped
• 2 garlic cloves, bruised
• 1 bay leaf
• 1/4 tsp each coriander and fennel seeds
• 1/4 tsp whole white (or black) peppercorns
• 1 tbs olive oil
• 1 eschalot, finely chopped
• 2 tbs sherry
• 200g Jerusalem artichokes (see note), peeled, cut into 1cm cubes
• 1/2 bunch baby (Dutch) carrots, sliced

• Parsley dumplings

• 1 rosemary sprig
• 1/2 cup (55g) powdered suet mix (see note)
• 1 cup (150g) self-raising flour
• 1/2 cup roughly chopped parsley leaves, plus extra leaves to garnish
• 1 garlic clove, crushed
• 2 tsp extra virgin olive oil
• 1 egg yolk
• 1/4 cup (60ml) milk

Description

Slow-cooked Lamb With Jerusalem Artichokes And Parsley Dumplings Recipe - Place Lamb In A Large Saucepan. Add The Veal Stock, 1 Cup (250ml) Chicken Stock And Enough Water To Cover Lamb. Bring To The Boil, Skimming Surface, Then Add The Chopped Carrot,...

View Full Recipe